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Pear and Sweet Potato Thai Red Curry
Nutrient-dense sweet potatoes partner with pears, carrots, onions and bell peppers in this colorful Thai-inspired dish. Served over rice, it makes for a well-balanced vegetarian meal that hits popular ethnic flavor notes.
Servings
24
24
Cuisine Type
- asian
Menu Part
- entree
Source: Recipe and photo courtesy of Pacific Northwest Canned Pear Service
Nutrient-dense sweet potatoes partner with pears, carrots, onions and bell peppers in this colorful Thai-inspired dish. Served over rice, it makes for a well-balanced vegetarian meal that hits popular ethnic flavor notes.
Ingredients
1/4 cup vegetable oil
1 qt. thinly sliced sweet onions
1/2 cup minced or grated gingerroot
2 tbsp. minced garlic
3 qt. vegetable broth
2 qt. (3 lb.) canned pears in juice, diced and drained (reserve 4 cups juice)
2/3 cup soy sauce
1/2 cup rice wine vinegar
2-4 tbsp. red or green Thai curry paste
6 cups peeled and diced sweet potatoes
4 cups peeled and shredded carrots
4 cups bell pepper strips (mixed colors)
4 cups coconut milk
1 cup minced cilantro
1 cup fresh lime juice
1/4 cup grated lime zest
3 qt. cooked rice
Steps
Heat oil in large, deep heavy stockpot over medium heat. Add onions; sauté 3 minutes. Stir in ginger and garlic; cook 2 minutes longer.
Pour in broth, 4 cups pear juice, soy sauce, vinegar and curry paste; bring to a boil. Reduce heat to low; simmer 5 minutes.
Add sweet potatoes and carrots; simmer 10 minutes. Stir in bell peppers; return to a simmer. Mix in pears; return to a simmer; keep warm.
Just before serving, add coconut milk and return to a simmer. Stir in cilantro, lime juice and zest. Per serving, ladle 1 1/2 cups mixture into soup bowl; top with ½ cup rice. Garnish with toasted coconut, scallions and peanuts, if desired.
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